General Manager Popeyes Ashland City #30157

SUMMARY:
 To achieve or exceed the restaurant’s annual sales and profit plan by motivating and developing restaurant personnel toward the achievement of operational excellence and active involvement in local store marketing and community activities. Motivate, lead and inspire team to achieve or exceed goals, drive results and build a good culture through operational excellence, training, leadership and community involvement.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
 Frequent contact, both inside and outside the restaurant, with the general public, business, and various community organizations in order to develop and improve the restaurant’s public relations.
 Communicate with outside purveyors concerning the delivery of quality supplies and repairs to restaurant equipment.
 Occasional communication with Home Office personnel concerning public policy and procedures relevant to the restaurant’s operation.
 Maintain staffing levels (hiring employees and/or scheduling work hours) through effective planning, which will assure the efficient operation of the restaurant in accordance with company policy and the respective state and federal labor laws.
 Supervise subordinate staff to assure that guests are treated promptly and courteously; products are of specified quality and quantity; equipment is maintained properly; sanitation standards are complied with, and the restaurant is maintained in a neat and attractive manner.
 Utilize all company training tools to provide crew employees with on-the-job training in all aspects of restaurant operation.
 Implement and execute appropriate restaurant level financial controls (petty cash, profit and loss statements, daily deposits, WEBCEMS, payroll, NOI reports, budget book, EOD reports, etc.) to assure proper accountability of company funds.
 Implement appropriate restaurant level financial controls to assure that supplies are ordered as needed; materials received are of good quality and in the proper quantity and that proper accountability for supplies is maintained.
 Receive and resolve guest complaints in a tactful manner in order to maintain guest satisfaction.
 Appraise performance of subordinates to assure that job performance is appropriately recognized.
 Prepare projections of future sales and expenses in order to establish realistic yet challenging profit objectives.
 Exercise sound managerial judgement and decision-making pertaining to all employee relations and personnel actions (i.e., timely performance evaluations, conflict resolution handling, disciplinary actions, employee counseling, etc.) in order to develop attitudes of cooperation, enthusiasm and professionalism.
 Complete, approve, submit and maintain files on all internal records and reports as required by law and company policy.

 Train and develop the capabilities of Assistant Managers and Manager Trainees in the areas of management skills and technical knowledge in order to provide for growth.
 Maintain a safe and harmonious work environment for all employees and guests.
 Other duties as assigned.

SUPERVISORY RESPONSIBILITIES:
Overall responsibility for all employees working in the restaurant, consisting of one or more Assistant General Managers and/or Assistant Managers and 25 to 50 Team Members.

QUALIFICATIONS:
An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:
 REAP Training Program required
 Phase One - Four Management Training.

LANGUAGE SKILLS:
 Must have the ability to communicate with guests and coworkers.
 Must have the ability to comprehend and appropriately react to others.
 Must have the ability to perform multiple tasks.
 Must have the ability to adjust to changing assignments.
 Must have the ability to maintain productivity, composure, and a pleasant attitude under pressure.

COMPUTER SKILLS:
 POS, Cash Register, Kitchen Screens, Inventory Control Program, Microsoft Outlook

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee frequently is required to grasp and carry items. The employee is periodically required to lift weight up to 25 pounds and climb ladders.

WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 The noise level in the work environment is moderate to high.
 Continuing variety of conditions depending upon season, day of week, and time of day.

EQUIPMENT USED:
 Cash register, headset, fryer, microwave, oven, knife, bun toaster,holding units, high speed toaster, digital thermometers, drink systems, computer, telephone, calculator, printer, scanner, fax machine.

Job Type: Full-time
Related keywords: general manager, manager, target, management, restaurant manager

Job Type: Full-time

Pay: $50,000.00 - $56,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift

Experience:

• Quick Service Restaurant Management: 3 years (Preferred)
• QSR General Management: 3 years (Required)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

Salary : $50,000 - $56,000